Now that you know how to cook your greens well, I want share with you what to do with those wonderful stems you took out of all the leaves. The stems of leafy greens are rich in nutrients (fiber, vitamin C and calcium), and would be a shame to waste such a nutritious part of a vegetable.
I have two recipes that I adore to use up the stems: white bean dip and pesto.
First thing first, chop and steam the stems for 3-5 minutes in boiling water. Strain the stems and let them cool for 5-10 minutes.
If you have an abundance of stems, you can put the extra in a freezer bag and store in the freezer until you are ready to make dip. When you are ready to use them, just let them defrost before continuing with the recipe.
When they are cooled (or defrosted if using frozen) bring out your food processor and collect the other ingredients. Put the kale stems in first with the liquid and blend until fairly smooth. Then add the remaining ingredients and blend until well mixed and to a consistency you like.
Both recipes freeze well so I make a large batch and freeze in jars. Use as sandwich spreads, veggie dip or with crackers. You will never imagine there are kale stems in it!
White Bean Dip
Kale Stem Pesto